Vicki here and I’m delighted to have the chance to introduce you to a good friend of mine, Tanya Huff.
Tanya has had a long career as a hugely successful science fiction writer. Her newest book, Direct Descendant is a fabulous and very clever blend of fantasy and cozy. Think small town, good friends, a bakery. And monsters. Here’s Tanya to explain
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Cassidy “Cassie” Prewitt is a partner in
RISE AND SHINE, the bakery in the small town of Lake Argent slightly south and
west of Timmons, Ontario. She’s also a DIRECT DESCENDANT and the Voice of the
Dark, but honestly, the dark forces barely interfere with her baking. After a
night spent with a new love, Cassie rises early and bakes an apple oatmeal
quick bread for them to share at breakfast.
Apple Oat Quick Bread
This is recipe is originally from The
Gardening Foodie and about half the time comes out more like an English
pudding than bread—which mostly means you need to use a fork instead of
fingers. I like it because it’s not too
sweet although I have made a few small tweaks.
Ingredients:
3 large eggs
¼ cup (60 ml) vegetable oil (original
recipe suggested olive oil, seriously don’t: if it’s expensive olive oil it’s a
waste in baking and if it’s cheap olive oil you might as well use vegetable
oil)
1 teaspoon (5 ml) vanilla extract
¼ cup (60 ml) maple syrup or honey or brown
sugar (I’ve only ever made it with maple syrup)
1 cup (100g) rolled oats (not instant oats,
you’ll just get mush)
1 cup (100g) flour (I usually use all
purpose because that’s what I have, but whole wheat works fine. I made it once
with spelt flour and while tasty, definitely more pudding than bread)
1 tablespoon (15ml) ground cinnamon
(original was 1 tsp and that’s not nearly enough)
2 level tsp (10ml) baking powder (I know,
seems like a lot but it’s the only leavening you have)
½ teaspoon salt
2 medium apples, peeled and chopped (Medium
is not a quantitative measurement. Two medium spys aren’t the same size as two
medium macs. I aim for between 1 ½ cups to 1 ¾ -- 1 cup isn’t enough and 2 is a
bit too much. That said, any apples except delicious will work. Please don’t
bake with delicious apples.)
½ cup chopped walnuts or pecans (original
said ¼ cup…why even bother…)
Instructions
Grease and line a loaf pan with parchment
paper (the maple syrup makes things sticky).
Preheat oven to 355F or 180C
In a large bowl, whisk together eggs, oil,
extract, and syrup. (I’d suggest you whisk the eggs separately first for more
lift, then add the rest and whisk together.)
In another bowl, combine flour, oats,
baking powder, cinnamon, salt, and nuts
Add the dry ingredients to the wet.
Mix with a fork to combine then add the
apple and mix to include. Don’t overmix—it’ll mush the apple.
Bake for 40 to 45 minutes or until a skewer
comes out clean. If in doubt, over rather than underbake.
Leave to cool for ten minutes before
removing from pan and then wait another 15 before slicing.
Tanya Huff spent three years as a cook in
the Canadian Naval Reserve where she made a lot of pie but no quick bread. She
has degree in Radio and Television Arts from what is now Toronto Metropolitan
University which she used briefly during BLOOD TIES, the television series
based on her Vicki Nelson books. DIRECT DESCENDANT, a contemporary fantasy/cozy
horror (depending on whether you’re talking to me or marketing) is her 34th
novel for DAW Books, Inc.
She’s on fb and Bluesky as Tanya Huff https://www.facebook.com/tanya.huff.5/
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